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66 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2018
Instructors include dietitians affiliated with the wellness
center and chefs including Ryan Conklin, CEC, executive
chef for UNC REX Healthcare, and James Castellow, Kardia
Café's chef manager. "Schedules are communicated by the
wellness center staff as well as marketing staff through social
media and emails," says Tara Freeman, catering and confer-
ence center manager. Nearly 10 one-hour classes have been
offered since June, with greater class frequency in the works
for 2018.
Food for the demonstrations comes from Kardia Café
or the main kitchen. "Staff members
place food on carts and walk them to
the demonstration kitchen," Freeman
says. "We only have four undercounter
refrigerated drawers so we bring the food
in as needed."
Equipment that supports the
demonstrations include six induction
cooktops with an oven beneath, a food
processor, one convection oven and a
large exhaust hood. Cameras catch the
action. Electronic faucets assist chefs so they can easily and
quickly wash their hands while preparing food. An under-
counter high-temp warewasher allows crew to clean pots,
pans and utensils on-site.
"Soon patients will be able to access a video library so
they can watch demonstrations from their hospital rooms,"
Freeman says.
"Not many hospitals have this kind of facility, so it is
very exciting," McGrody says. "We plan to grow it more and
more. We'll also be creating a visiting chefs series featuring
chefs around Raleigh to help promote some of the healthier
dishes they serve in their restaurants."
McGrody believes interest in the healthful cuisine has
grown since the opening of the demonstration kitchen
and Kardia Café. "Co-workers stop me in the hallways and
ask about the schedules, so interest is building," Freeman
says. These two operations exemplify how a hospital team's
determination to place more emphasis on healthful food and
education rather than sickness may indeed save lives. FE&S
FACTS OF NOTE
● Kardia Café and Demonstration Kitchen Opened:
March 2017
● Scope of Project: A restaurant with a kitchen and open
prep area in the front of the house and a separate
demonstration kitchen
● Size: Kardia Café, 1,255 sq. ft. (food prep and serving)
and 917 sq. ft. (dining area); demonstration kitchen,
1,000 sq. ft. (kitchen area)
● Seats in Kardia Café: 70
● Seats in Demonstration Kitchen: 50 if only one side is open;
up to 90 auditorium-style seats when both sides are open
● Kardia Café's Average Check: $6.49
● Kardia Café's Total Annual Sales: $800,000 first year projected
● Kardia Café's Daily Transactions/Covers:
400 transactions on average
● Demonstration Kitchen's Participants/Session: Ranges
from 25 to 150 possible; currently averaging 15 to 40
● Kardia Café Hours: 7 a.m. to 7 p.m. Monday to Friday
● Demonstration Kitchen Sessions' Scheduled Hours:
Lunchtime and 5 p.m.
● Menu Specialties: Egg scrambles, rotisserie chicken,
Kardia house salad with proteins and other heart-
healthy entrees and sides
● Kardia Café's Staff: 14
● Demonstration Kitchen Staff: Up to three
● Total Building Housing Kardia Café and
Demonstration Kitchen: $240 million
● Website: www.rexhealth.com/rh/patients-visitors/
amenities/dining/kardia-cafe/
Above right: A digital
screen sits above the
preparation counter
in the demonstration
kitchen so participants
can see chefs'
preparation in detail.
Photo by Tara Freeman
Right: Cook Jeffrey
Balaoro arranges
chickens in Kardia
Café's rotisserie oven.
Photo by Branda Gueth
A salad scoop variety
plate (center) and an
egg dish add to the
heart healthy menu
lineup.
ON-SITE PROFILE